Grilled halloumi salad with watermelon and mint

Grilled halloumi salad with watermelon and mint: salty, juicy and fresh. A quick summer recipe with halloumi, melon, mint and chilli flakes.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 20 g
• Fat: 24 g
• Carbs: 25 g

Ingredients

• 150 g halloumi
• 200 g watermelon
• 1 tbsp olive oil
• 1 handful of mint
• 1 pinch of chilli flakes

Method

You’ll need: frying pan · griddle pan · chopping board · knife · spatula

1. Cut the halloumi into even slices and pat them dry well. This helps them brown better in the pan.
2. Dice the watermelon and roughly pick the mint leaves. Have both ready on a plate or platter.
3. Heat the olive oil in a griddle pan and fry the halloumi over a medium to high heat until golden brown. Only turn it once a nice crust has formed.
4. Spread the watermelon over the plate and scatter the mint on top. Add a few chilli flakes now if you like.
5. Lay the warm halloumi on the melon so the temperatures and flavours come together slightly.
6. Serve straight after arranging and finish with the rest of the chilli flakes.

Good to know

This salad is all about contrast: warm and salty meets cool and juicy. On hot days especially, it feels light but still satisfying.

Swaps

Halloumi → feta made from sheep's or goat's milk (similar protein content, often a little softer and stronger in flavour); watermelon → strawberries (more fibre and vitamin C per serving); mint → basil (also contains polyphenols and goes very well with mild cheese); olive oil → avocado oil (heat-stable, with monounsaturated fats).

Allergens

Contains milk (halloumi); for children, season mildly or leave out the chilli flakes, and in pregnancy only use halloumi made from pasteurised milk.